Bentley,
Based on your sausage making experience, for the beef and pork, what cuts would you use?
I know this was pointed at Bently, but I can help out here.
The go-to pork for me is Pork Shoulder/Butt. It's naturally around 70/30 so very good cut for sausage. If you can fine boneless shoulder for a good price, then use that...saves you the trouble of boning out the butt (that does NOT sound right). If I see boneless country style ribs on sale I nab those, 'cause they're just pork shoulder sliced. Next choice would be a pork picnic, those work fine too. Other cuts are too lean to use without adding some hard backfat.
For beef, I've used brisket point and chuck. Again, it's (relatively) cheap and fatty, which is what you want in sausage. Chuck and point are both very flavorful. Sirloin would be the next choice, but again you'd want to add fat, and you'd want to add Pork fat, not Beef, as beef fat is regarded as inferior in flavor.
Hope this helps! I do a fair bit of sausage. To avoid hijacking this thread, if you start another off with questions, I'll answer there.
